Mini Lemon Cakes (Print View)
Moist, citrusy mini cakes with tangy lemon glaze. Quick and easy dessert for any gathering.
# What You Need:
→ Dry Ingredients
01 - 1 1/4 cups all-purpose flour
02 - 3/4 tsp baking powder
03 - 1/4 tsp baking soda
04 - 1/4 tsp salt
→ Wet Ingredients
05 - 1/2 cup unsalted butter, softened
06 - 2/3 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 1 tsp pure vanilla extract
09 - Zest of 2 lemons
10 - 1/4 cup fresh lemon juice
11 - 1/3 cup whole milk
→ Glaze
12 - 1 cup powdered sugar
13 - 2-3 tbsp fresh lemon juice
# How to Make It:
01 - Preheat oven to 350°F. Generously grease a 12-cup mini bundt pan or muffin tin with butter or cooking spray.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt until well blended.
03 - In a large bowl, beat softened butter and granulated sugar with electric mixer on medium-high speed until light and fluffy, approximately 2-3 minutes.
04 - Add eggs one at a time, beating thoroughly after each addition. Mix in vanilla extract and lemon zest until incorporated.
05 - Alternately add flour mixture and milk to butter mixture, beginning and ending with flour. Stir in lemon juice until just combined. Avoid overmixing to maintain tender texture.
06 - Divide batter evenly among prepared cups, filling each about 3/4 full.
07 - Bake for 16-18 minutes or until wooden toothpick inserted in center comes out clean. Let cakes cool in pan for 10 minutes before removing.
08 - Whisk powdered sugar with fresh lemon juice in small bowl until smooth and thick but pourable. Drizzle glaze over completely cooled cakes.
# Expert Tips:
01 -
- These little cakes are impossibly moist and the perfect size for enjoying without abandon
- The fresh lemon flavor wakes up your tastebuds like nothing else and everyone asks for seconds
02 -
- Room temperature ingredients make all the difference in creating a smooth, evenly textured batter
- Overmixing once the flour is added will make your cakes tough instead of tender
03 -
- Grate your lemon zest before juicing the lemons so you don't lose any of those precious oils
- Use a microplane for the finest zest that incorporates seamlessly into the batter